Citrus Pistachio Spice Cake With Cranberry Compote Recipe

The best sweet and hot cake! The recipe makes enough for 8 regular plates, or the cake can be cut into 16 small pieces.  


– Cake200g 1 1/2 cups all-purpose flour – 1 teaspoon ground cinnamon – 3/4 teaspoon fine sea salt – 1/2 teaspoon ground cardamom – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 140 g 2/3 cup sugar – 120 g 2/3 cup, packed dark muscovado brown sugar (I use Billington’s) – 120 ml 1/2 cup sunflower oil (or other neutral vegetable oil) – 2 large egg – 115 g 1/2 cup sour cream – freshly grated zest from 2 large organic orange – freshly grated zest from 1 medium-large organic lemon – 1 teaspoon vanilla bean paste – 80 ml 1/3 cup apple cider – 50 g 1/3 cup unsalted shelled pistachios, roughly chopped – Lemon sugar glaze160g 1 cup powdered sugar – freshly grated zest from 1 medium-large organic lemon – juice from 1 large lemon yield about 40ml | 3 TBSP – 1/8 teaspoon fine sea salt – Serve withcranberry compote recipe bellow – whipped cream – ▢edible glitter stars

Step 1

Start with cake: Preheat oven to 177°C (350°F). Oil the bottom and sides of a 20-cm (8-inch) square pan. Put parchment paper on the bottom and grease it. Set aside.  


Step 2

In a medium basin, combine flour, cinnamon, salt, cardamom, baking powder, and baking soda. Mix sugar, brown sugar, and oil in another medium basin.   

Step 3

Add eggs one at a time and whisk until creamy. Mix in sour cream, orange, lemon, and vanilla.  

Step 4

Mix dry ingredients into wet in 3 additions, alternating with cider in 2 additions, starting and finishing with flour. Mix thoroughly and fold in chopped pistachios.  

Step 5

Cake batter into prepared pan and bake 50-60 minutes, rotating pan halfway through. Bake cake until a tester put into center comes out clean.

Step 6

Cool cake in pan for 15 minutes on a wire rack. Release cake from pan with a narrow knife; place on rack. Remove parchment paper, flip cake, and chill for 20 minutes.  

Step 7

Once the cake cools, glaze it: Mix powdered sugar, lemon zest, juice, and salt in a small bowl. Thick, silky glaze. Pour glaze in the center of the cake and then over the warm cake. Drip it down sides.  

Step 8

Wait 1 hour for cake glaze to dry. The glazing is smooth yet cracks when pressed. Now you may serve or store the cake. Serve with whipped cream and cranberry compote.  

Step 9

Baked and glazed cakecan be stored at room temperature for two days in an airtight container or plastic wrap.  

Best Slovenian apple pie Recipe 

Also See